Asparagus And Mushroom Tarts Food

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ASPARAGUS AND MUSHROOM TARTS



Asparagus and Mushroom Tarts image

Provided by Betty Rosbottom

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Bake     Sauté     Easter     Dinner     Asparagus     Spring     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup (1/2 stick) unsalted butter
12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
1/2 cup crème fraîche*
1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
Fresh thyme sprigs (for garnish)

Steps:

  • Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
  • Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
  • Sold at most supermarkets and at specialty foods stores.

MUSHROOM ASPARAGUS GALETTES



Mushroom Asparagus Galettes image

Provided by Food Network

Time 3h25m

Yield 6 galettes

Number Of Ingredients 19

8 ounces all-purpose flour, plus more for dusting
3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt

Steps:

  • For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
  • Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
  • Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
  • Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Steps:

  • Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
  • Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
  • Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ASPARAGUS AND MUSHROOM PUFF PASTRY PIE



Asparagus and Mushroom Puff Pastry Pie image

A delicious pie with asparagus, mushrooms, garlic and hollandaise sauce baked in puff pastry.

Provided by DMEIER1

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 8

Number Of Ingredients 6

½ cup butter
2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside.
  • Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms.
  • Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal.
  • Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 34.5 g, Cholesterol 120.5 mg, Fat 43.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 18.3 g, Sodium 315.4 mg, Sugar 3.5 g

ASPARAGUS MUSHROOM QUICHE



Asparagus Mushroom Quiche image

Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 large eggs
1-1/3 cups heavy whipping cream
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

ASPARAGUS GRUYERE TART



Asparagus Gruyere Tart image

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 6

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  • Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS AND GRUYèRE TART



Asparagus and Gruyère Tart image

Categories     Cheese     Bake     Asparagus     Spring     Swiss Cheese     Gourmet

Yield Make 8 (lunch main-course) servings

Number Of Ingredients 9

Black Pepper and Sour Cream Pastry Dough
3 pounds thick white or green asparagus, trimmed to 6 inches and peeled
1/2 teaspoon kosher salt plus additional for sprinkling
1 cup heavy cream
2 large eggs
1/4 teaspoon freshly grated nutmeg
1 cup finely grated Gruyère
Special Equipment
a round pizza pan (13 inches in diameter, not including rim) and pie weights or raw rice

Steps:

  • Make crust:
  • Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
  • Prepare filling while shell cools:
  • Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
  • Top filling and bake tart:
  • Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
  • Bake tart in middle of oven until custard is set, about 20 minutes.
  • Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

MUSHROOM-CRAB-ASPARAGUS TART



Mushroom-Crab-Asparagus Tart image

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;)

Provided by Manami

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

9 ounces box.green giant frozen asparagus cuts
1/4 cup butter or 1/4 cup margarine
1 lb fresh button mushrooms or 1 lb cremini mushroom, coarsely chopped
1/2 cup bread crumbs with parmesan cheese
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese or 2 cups swiis cheese
1/2 lb lump crabmeat
8 ounces garlic-and-herb spreadable cheese (we used Boursin cheese)
4 eggs
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook asparagus as directed on box; drain and cool.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat.
  • Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
  • Stir in bread crumbs, Parmesan cheese, and pepper.
  • Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.
  • Sprinkle shredded cheese over mushrooms.
  • Top with asparagus and crabmeat.
  • In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.
  • Beat with electric mixer on medium speed or cover and blend on low speed until smooth.
  • Pour evenly over crabmeat.
  • Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.
  • Sprinkle remaining tablespoon parsley over top.
  • Let stand 10 minutes before serving.
  • Carefully remove side of pan.
  • Cut into wedges or squares.

Nutrition Facts : Calories 374, Fat 26.9, SaturatedFat 15.9, Cholesterol 195.8, Sodium 733.7, Carbohydrate 6.7, Fiber 1.2, Sugar 1.3, Protein 27.4

HERBY ASPARAGUS & BACON TART



Herby asparagus & bacon tart image

An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base

Provided by Sarah Cook

Categories     Lunch, Main course

Time 1h

Yield Serves 4 as a starter or 3 for lunch

Number Of Ingredients 12

250g rough puff pastry or use bought puff pastry
little flour , for the tray
1 egg , beaten
2 tsp olive oil
100g bacon lardon
100g ricotta
85g mascarpone
zest 1 lemon
2 tbsp each snipped chives and chopped curly parsley
1 tbsp chopped mint
2 tbsp grated parmesan
bunch asparagus , trimmed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
  • Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
  • Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

Nutrition Facts : Calories 513 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

POLENTA WITH MUSHROOMS AND ASPARAGUS



Polenta With Mushrooms and Asparagus image

Make and share this Polenta With Mushrooms and Asparagus recipe from Food.com.

Provided by figaro8895

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking polenta
1 small onion, chopped
1 tablespoon olive oil
3 cups fresh mushrooms, sliced (8 oz.)
1 lb asparagus spear, trimmed and cut into 1-inch pieces (2.25 cups)
3 garlic cloves, minced
1/3 cup dry white wine or 1/3 cup chicken broth
1/4 teaspoon salt
1/3 cup pecans or 1/3 cup pine nuts, toasted
1/4 cup finely shredded parmesan cheese

Steps:

  • Prepare polenta according to package directions. Cover and keep warm.
  • Meanwhile, in a large skilled cook onion in hot oil over medium heat until tender. Stir in mushrooms, asparagus, and garlic. Cook uncovered about 4 minutes or until almost tender. Stir in wine and salt. Cook uncovered over medium-high heat for 1 minute.
  • To serve, divide polenta among 4 bowls. Spoon the mushroom mixture over polenta. Sprinkle with nuts and cheese.

Nutrition Facts : Calories 183.9, Fat 12, SaturatedFat 2.3, Cholesterol 5.5, Sodium 261.6, Carbohydrate 11, Fiber 3.7, Sugar 3.6, Protein 8.6

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Provided by WendytheQ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 13

5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten
1 cup shredded sharp Cheddar cheese
¼ cup crumbled feta cheese
2 eggs
¾ cup half-and-half cream
½ teaspoon salt
Fresh ground pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  • Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  • Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  • Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

Steps:

  • Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  • Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  • Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

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Spread all the way to the edges. Place the asparagus spears in an even row across the top of the egg mixture. Spoon the mushrooms over the asparagus, evenly distributing. Pour any remaining vinegar over the tart as well. Sprinkle the goat cheese crumbles evenly over the tart. In a small bowl, whisk together the egg yolk and milk with a fork.
From thekitchenmccabe.com


EASY ASPARAGUS TART (MADE WITH PUFF PASTRY!) | LITTLE ...
Asparagus Puff Pastry Tart. I love making puff pastry tarts, they’re an easy shortcut to traditional made-from-scratch tarts and are perfect to make ahead! I make this mushroom tart all year round, it’s a family favorite. But in the spring, the mushrooms get substituted with fresh asparagus.
From littlesunnykitchen.com


ASPARAGUS AND MUSHROOM TARTS
Asparagus and Mushroom Tarts. May 4, 2011, 12:36 pm. Next Pistachio and Goat Cheese Grapes . Previous Gnocchi with Gorgonzola, Walnuts, and Rosemary . 0. 0 ...
From rosbottom181.rssing.com


MUSHROOM AND CARAMELIZED ONION TART - CLOSET COOKING
I was going over the recipes that I posted about last spring and I came across the asparagus and gruyere tart that I had enjoyed so much and it reminded me that I had wanted to try a mushroom version. These puff pastry based tarts are generally quick and easy to make and they have always been really good! I have been having fun playing with the toppings, both …
From closetcooking.com


TART AND TANGY ASPARAGUS WITH MUSHROOMS AND CHEDDAR ...
Our Recipes. Tart and Tangy Asparagus with Mushrooms and Cheddar. Dinner; Lunch; Side Dishes; Fire up the BBQ for the melt-in-your mouth flavour sensations of garden greens, cheddar and mushrooms. A pleasure for the palette and the eye! Prep: 30 min; Cooking: 10 min; Yields 4 servings . Ingredients; Preparation; Nutrition; Ingredients. 1 cup (250 mL) shredded Canadian …
From dairyfarmersofcanada.ca


MUSHROOM, CHEESE, AND ASPARAGUS TART | OUR STATE
Sprinkle cheese evenly over mushroom and onion mixture. Place tart in the oven and bake until puff pastry is golden brown and crisp, about 20 to 25 minutes. Cool for about 10 minutes. Heat a small skillet on medium-high heat. Add asparagus tips to dry, hot pan, and sauté just until asparagus begins to char. Arrange asparagus tips on tart.
From ourstate.com


BRITISH ASPARAGUS AND WESTCOMBE CHEDDAR TART | JAMIE OLIVER
Put the tart shell back into the oven for another 10 minutes. Take the tart shell out of the oven again and place the roasted asparagus into the tart. Pour the egg and Cheddar cheese mixture evenly over the top of the asparagus. Bake the filled tart for a further 15 minutes, until it is bubbling and golden. Leave to cool slightly and serve in ...
From jamieoliver.com


OVEN-ROASTED ASPARAGUS & MUSHROOMS RECIPE - LAND O'LAKES
Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. STEP 3. Bake 15-20 minutes or until asparagus is tender and lightly browned. Read the Story Behind the Recipe
From landolakes.com


MUSHROOM AND ASPARAGUS TARTS RECIPE | EAT YOUR BOOKS
Save this Mushroom and asparagus tarts recipe and more from Chickpea Magazine, Spring 2015 (#15) to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My Home; Forum; Blog; My Bookshelf. About My Bookshelf; Indexing; Add Personal Recipes ; Library. Recipes; Online Recipes; Books; Indexed Books; Magazines; Blogs; Notes/Reviews; …
From eatyourbooks.com


ROASTED ASPARAGUS, MUSHROOMS & PROSCIUTTO RECIPE - EATINGWELL
Step 1. Preheat oven to 425 degrees F. Advertisement. Step 2. Toss asparagus, mushrooms, prosciutto, oil, pepper and salt together on a large rimmed baking sheet. Roast, stirring once, until the vegetables are tender and browned, 20 to 25 minutes. Transfer to a serving bowl, drizzle with vinegar and toss to coat.
From eatingwell.com


RECIPES: ASPARAGUS AND MUSHROOM TARTS - STARTRIBUNE.COM
Follow the StarTribune for the news, photos and videos from the Twin Cities and beyond.
From startribune.com


ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
Stir in asparagus stalks, thyme, and the remaining 1 tablespoon (15ml) olive oil. Lower heat to medium and cook, tossing and stirring, until asparagus is tender, about 8 minutes. Add 3 tablespoons (45ml) water to skillet, scraping up browned bits from bottom of pan. Season with salt and remove from heat.
From seriouseats.com


ASPARAGUS AND MUSHROOM QUICHE - CLOSET COOKING
1 prebaked pie crust or tart shell ; 6 ounces Gruyère cheese, grated (1 1/2 cups) 4 eggs; 1/2 cup heavy cream; 1/2 cup milk; pepper to taste; directions. Roast the mushrooms in a preheated 350F/180C oven until golden brown, about 15-20 minutes. Steam the asparagus until just tender. Sprinkle half of the cheese over the pie crust followed by the asparagus, the …
From closetcooking.com


SAVOURY TARTS | WAITROSE - FOOD | DRINK | RECIPES
Recipes Recipes Sweet pies ... mushroom and quail's egg tarts. View recipe. 5 stars Tomato & spinach tart. View recipe. 4 stars Bacon & mushroom tartlets. View recipe . 4 stars Jersey Royal and salad onion filo tart. View recipe. 0 stars Pumpkin and onion tart. View recipe. 4 stars Leek and parmesan tart. View recipe. 4 stars Pea & asparagus tart . View recipe. 5 stars …
From waitrose.com


ASPARAGUS AND MUSHROOM TARTS - SUN SENTINEL
Asparagus and Mushroom Tarts. 1/2 pound slim asparagus. 2 tablespoons unsalted butter. 3 1/2 to 4 ounces sliced, stemmed shiitake mushrooms or 5 to 6 ounces whole shiitakes, tough stems removed ...
From sun-sentinel.com


ASPARAGUS AND MUSHROOM TARTS RECIPE | EAT YOUR BOOKS
Asparagus and mushroom tarts from Bon Appétit Magazine, April 2009 (page 77) by Betty Rosbottom. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) asparagus; Gruyère cheese ; crème fraîche; thyme; frozen puff pastry; shiitake mushrooms; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a …
From eatyourbooks.com


MUSHROOM-CRAB-ASPARAGUS TART RECIPE - PILLSBURY.COM
Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool. 2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
From pillsbury.com


ASPARAGUS AND CHEESE TART | RECIPES | DELIA ONLINE
Quiches and Tarts, Asparagus, Cheese recipes, Easy meat-free recipes, Savoury tarts, Vegetarian recipes; Add to favourites. Add to shopping list. Print this page. method; Ingredients; Method. First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then …
From deliaonline.com


BEST VEGAN QUICHE TARTS WITH RED PEPPER RELISH RECIPES ...
Step 9. Fill baked crusts with the filling and bake for 20 minutes at 350°F. Step 10. While the quiche are baking make the red pepper relish by sautéing red pepper and onion in olive oil over medium heat for 3 minutes. Add chili flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion.
From foodnetwork.ca


CHERRY TOMATO, ASPARAGUS, AND HERBED RICOTTA TART RECIPE ...
This cherry tomato, asparagus, and herbed ricotta tart recipe is great for a light lunch paired with a salad or as an appetizer. The tart was easy to make, especially when using frozen puff pastry. Don’t skimp on the herbs–use all of the chives, parsley, basil, and lemon. The combination was so flavorful with no one herb overpowering the rest. I added a little tomato …
From leitesculinaria.com


EASY QUICHE RECIPE WITH ASPARAGUS, MUSHROOMS AND CHEDDAR ...
Instructions. Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first. Layer the asparagus, mushrooms, and cheese in the pie crust. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute.
From thekittchen.com


BEST BACON-ASPARAGUS TART - HOW TO MAKE A BACON ... - DELISH
Transfer to cooling rack and let cool slightly. Reserve egg wash. Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 ...
From delish.com


ASPARAGUS TARTS ARE ELEGANT, YET EASY | STAR TRIBUNE
For the past few weeks I have been fine-tuning a recipe for asparagus and mushroom tarts for a spring dinner class I am teaching this month. After many …
From m.startribune.com


CHEESY PUFF PASTRY ASPARAGUS TART - SIMPLY DELICIOUS
Instructions. Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper. To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well. Gently roll the puff pastry out into a large rectangle (to fit the baking sheet).
From simply-delicious-food.com


RECIPE: HAM, ASPARAGUS, & GRUYèRE TART - KITCHN
Celebrate the arrival of spring asparagus with this tart. Serve it as easy-fancy hors d’oeuvres, or tucked next to a green salad for brunch or lunch. It starts with a buttery puff pastry base and a thin layer of egg, melty Gruyère cheese, and diced ham. A tumble of tender spears of roasted asparagus top the tart and sing the song of spring with their sweet and earthy, …
From thekitchn.com


MUSHROOM TART - LITTLE SUNNY KITCHEN
What Goes in Mushroom Tart. Mushrooms: You can use any type of mushrooms that you like, I went for chestnut/cremini brown mushrooms, but by all means, go for any type of mushrooms that you have available.Whether it’s white button mushrooms, wild mushrooms, or porcini mushrooms, it will taste amazing! Puff Pastry: I recommend getting an all-butter puff …
From littlesunnykitchen.com


MUSHROOM AND ASPARAGUS TART - 9KITCHEN - NINE.COM.AU
Saute mushrooms, asparagus and currants 3-4 minutes, until tender. Arrange mushroom mixture on pastry. Drizzle with egg. Top evenly with cheese slices. Bake 10-15 minutes, until cheese has melted. Cut into slices to serve. TOP TIP. If preferred, instead of filo, use 2 puff pastry sheets. Place on a baking tray and roll edges in to form a border.
From kitchen.nine.com.au


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